Featured as a special at Penn’s Tavern, this chicken sandwich using Minorcan Mike’s Datil Pepper Sauce is nothing short of amazing. The sweet with a little heat provides the perfect kick to this lunchtime (or dinnertime!) favorite.

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Ingredients

• Minorcan Mike’s Datil Pepper Sauce

• 1 chicken breast

• ¼ cup olive oil

• 1 lemon, juiced

• 1 tsp black pepper

• Brioche Bun (grilled)

• 1-2 tbsp. mayonnaise (Bread)

• 1 tbsp. butter

• 2 slices cheddar cheese

• Pickles

• Fresh Spinach for topping

• ¼ cup spinach and artichoke dip

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For Dip:

• 1 cup mayonnaise

• ¼ cup Minorcan Mike’s Datil Pepper Sauce

• 1 (16 oz) container sour cream

• 1 (1.8 oz) package of dry leek soup mix OR 1 (1 oz) packet of Hidden Valley Original Ranch dips mix

• 1 (4 oz) can water chestnuts, drained and chopped

• ½ (10 oz) package of frozen chopped spinach, thawed and drained

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​Instructions

1. For Spinach Dip: in a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

2. For Chicken: Preheat grill to medium-high heat. Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, lemon juice, 1-2 tbsp Minorcan Mike’s Datil Pepper Sauce, ground black pepper, and any fresh herbs of choice into a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.

3. Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.

4. Spread mayonnaise on both slices of bread; set aside. Heat a small skillet over medium heat. Melt half of butter, then place one slice of bread, mayonnaise side down, into pan. Layer with sliced cheese, spinach dip, grilled chicken breast and a second slice of cheese. Top with second slice of bread, mayonnaise side up. Cook until bottom piece of bread is golden brown, about 4-5 minutes. Lift sandwich and add remaining butter. Flip sandwich and gently press down sandwich for even cooking. Cook until second side is golden brown. Remove from heat. Serve immediately.

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*You can skip the grill by buying already cooked/grilled chicken breast or by baking the chicken in the oven

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